Fields Dining Room

Next Week's Special Hours

Café Closed November 28-30
Enjoy the break!

View/Print Weekly Menu

Monday, November 25

Brunch Served from 10:30 am - 1:30 pm
Dinner 5:00 pm - 8:00 pm

Weekly Schedule

Breakfast Mon-Fri, 7:30 am - 9:30 am
Brunch Sat-Sun, 10:30 am - 1:30 pm
Lunch Mon-Fri, 11:00 am - 2:00 pm
Dinner Mon-Sun, 5:00 pm - 8:00 pm

Stay Fresh

Nov

Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

Ginger and Almond Flour Cookies In-A-Jar

Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.

The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

Eat Fresh, Waste Less!

Use these tips to maximize your produce while minimizing waste in your kitchen.

Make-it-Yourself One-Pot Ramen

Warm and comforting, this one-pot ramen can be made with your holiday leftovers.

Upcycle Your Holiday Leftovers

Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.

Exploring Indigenous Food Sovereignty

The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.

Learning From the Three Sisters

We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.

Saving Seeds: Honoring Indigenous Farming Practices

Seed saving preserves a sacred past while preparing for future harvests.

Boost Energy the Natural Way

Power through the day with these five tips to keep you feeling energized and at your best.

Walnut Spinach Linguine

Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.

7 Ways to Pump Up Your Productivity

How you treat your body – from fueling to moving to resting – can play a big role in your productivity.

Featuring Our Fin-tastic Fish to Fork Partners

We are featuring two Fish to Fork partners who are shining examples of our commitments in action.

Shining a Light on Seafood Superstars on our College Campuses

We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.

Global Market

Wilcox Family Farms

Wilcox Family Farms scrambled eggs with

Grill

baked beans and sliced pork sausage

baked beans and sautéed beyond vegan sausage

Deli Bar

build your own sandwich on Portland French Bakery sliced white or wheat breads
Gluten-free bread available upon request

SIDES: turkey , ham , roasted vegetables , sliced cheese , lettuce , tomato , onion , pickles , pickled peppers

Fruit Bar

diced pineapple, watermelon, cantaloupe and honey dew

yogurt topped with fresh raspberries, blue berries and blackberries

Hot Cereal

crisp

50 cal.

40 cal.

60 cal.

40 cal.

bagels and spreads

100 cal.

40 cal.

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45 cal.

35 cal.

70 cal.

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Sunrise Grill

180 cal.

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130 cal.

70 cal.

180 cal.

370 cal.

60 cal.

120 cal.

240 cal.

270 cal.

Hot Cereal

90 cal.

80 cal.

15 cal.

25 cal.

cold cereal

110 cal.

380 cal.

170 cal.

140 cal.

110 cal.

150 cal.

110 cal.

Dinner

Global Market

Grill

sweet and tangy jackfruit

ground beef in a sweet and tangy tomato sauce

Portland French Bakery pub bun

Yakima valley asparagus roasted with minced garlic

house made potato chips

Deli Bar

build your own sandwich on Portland French Bakery sliced white or wheat breads
Gluten-free bread available upon request

SIDES: turkey , ham , roasted vegetables , sliced cheese , lettuce , tomato , onion , pickles , pickled peppers

Salad Bar

mixed greens or spinach with crisp vegetables; cheese; crunchy toppings and whole grains

Italian parmesan dressing
berry balsamic vinaigrette
sundried tomato red wine vinaigrette
vegan ranch dressing

Toppings

Global Market

1/2 tsp

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1/2 tsp

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1/2 tsp

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1/2 tsp

5 cal.

1/2 tsp

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1/2 tsp

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crisp

0 cal.

5 cal.

10 cal.

5 cal.

110 cal.

0 cal.

310 cal.

300 cal.

10 cal.

5 cal.

0 cal.

25 cal.

0 cal.

5 cal.

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0 cal.

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20 cal.

1/4 cup

90 cal.

80 cal.

40 cal.

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35 cal.

30 cal.

50 cal.

40 cal.

60 cal.

40 cal.

60 cal.

beverages

35 cal.

140 cal.

90 cal.

130 cal.

160 cal.

190 cal.

0 cal.

130 cal.

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110 cal.

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160 cal.

150 cal.

140 cal.

150 cal.

90 cal.

15 cal.

25 cal.

0 cal.

5 cal.

0 cal.

bottled condiments

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

1/2 tsp

5 cal.

1/2 tsp

0 cal.

1/2 tsp

0 cal.

Frozen Treats

1/2 cup

330 cal.

1/2 cup

160 cal.

1/2 cup

140 cal.

1/2 cup

330 cal.

1/2 cup

130 cal.

1/2 cup

150 cal.

200 cal.

190 cal.

170 cal.

190 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

In Balance

Farm to Fork

Locally Crafted

Seafood Watch

Humane

Upcoming Events

Event

November 21 @ 5:00 PM - 8:00 PM

Gingerbread Cookie Day

More Events:

Flex Dollars

ON-CAMPUS DINING for Students, Faculty & Staff

TOP 4 REASONS TO CHOOSE FLEX DOLLARS
DESIGNED FOR STUDENTS, FACULTY AND STAFF!

It’s a way to earn 10% – load your flex dollars on your ID card with a cashier at any location or visit the Bon Appétit Office in the Templeton Center, and we will add an additional 10% with the purchase of $75.00 or more!
Food with a conscience and NOT out of a box or can. Bon Appétit cooks from scratch with recipes prepared by the onsite Executive Chef. Chicken and beef are anti-biotic free and many seasonal fruits and vegetables are local and organic.
No grocery shopping, dishes to clean and you won’t have to remember to pack a lunch! Flavorful, nutritious offerings available daily.
It’s a way to save time! It’s fast, easy and convenient!

For more information, call 503-768-7890.

From Me To You

Give your student a sweet surprise!
Choose from an array of house-made, edible treats prepared with the freshest ingredients available. To view an array of options, click here!

To place an order, call 503-768-7888 or email catering@lclark.edu. Please allow ten days for us to fill your order.

Food Recovery Verified

Bon Appétit at Lewis & Clark College is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need through Urban Gleaners.

Learn more about the Food Recovery Network and Bon Appétit’s food recovery efforts.

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Tell Us What You Think

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

Talish Barrow

General Manager

Telephone (503) -768-7891
Talish.Barrow@cafebonappetit.com
James Edward Moody, IV

Executive Chef

Telephone (503) 768-7887
james.moody@cafebonappetit.com

Meet the team